Poularde au blanc


Ingredients 16
Servings 6
Time

Ingredients

  • 2
    kg
    chicken thighs and drumsticks
  • 150
    g
    soft butter
  • 1
    leek, sliced
  • 100
    g
    onions, quartered
  • 1
    small bunch celery, sliced
  • 5
    garlic cloves, crushed
  • bouquet garni (thyme, parsley and bay leaf tied together)
  • 15
    ml
    coarse salt (add more if needed)
  • 120
    ml
    flour
  • 1
    lemon, juice
  • salt and milled black pepper
  • 100
    ml
    water
  • 100
    g
    pickling onions, peeled
  • 250
    g
    fresh mushrooms, sliced
  • 1
    jumbo egg yolk
  • 100
    ml
    cream
 

Method

 
Wash chicken and pat dry. Place 50 g butter, leek, onions, celery, garlic, bouquet garni and coarse salt in a large flameproof casserole dish. Mix and sauté for 5 to 6 minutes over moderate heat. Add chicken pieces and 500-750 ml (2-3 cups) water. Bring to boil then simmer for 30 minutes over low heat, or until chicken is tender. Remove chicken. Boil cooking juices, uncovered, until reduced by about half (10 to 15 minutes), then pass through a sieve. Mix 80 g butter and flour. Add cooking juices and whisk until smooth. In a frying pan, heat remaining 20 g butter, add lemon juice, a pinch of salt and water. Bring to boil, add onions and simmer for 10 minutes. Add mushrooms. Cover and simmer for another 5 minutes over low heat, or until tender. Whisk yolk with cream, then whisk briskly into sauce. Add onions and mushrooms. Place chicken in a deep pan, cover with sauce and serve piping hot with white rice. TOTAL KILOJOULE COUNT: 17 470 kJ (4 175 Cal). A portion: 2 910 kJ (695 Cal).
 

Read more on: poultry
 

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